May 2014 archive

Bean-less Turkey/Kale/Sweet Potato Chili {with a kick!}

Bean-less turkey chili

I know that chili isn’t your traditional Memorial Day weekend food, but if you’re looking for something to make other than burgers and brats, try this. It’s nutritious and much lighter than BBQ food but still ultra filling and most importantly, DEEEEELISH.

This chili contains NO BEANS – and this is OK! Because you know somebody will bring the baked beans to the party>>>let’s be real. I find the sweet potato is a perfect alternative to beans, they contain fiber and fill you right up.

I’m excited because the recipe makes a lot of servings, which helloooo(!), means lots of leftovers, and you can double or triple it very easily if you’ll be feeding guests this weekend or need to bring something to a Memorial Day partay.

I added one fresh chopped jalapeno (with seeds) to the mix – I wanted my chili to have a li’l kickeroo. Instead of a dollop of plain Greek yogurt or sour cream I topped it with a sprinkling of shredded cheese, fresh avocado, and chopped green onion.

Check out my recipe below or visit Christal’s blog, Nutritionist in the Kitch for the original recipe.

+ 1-2 lbs of lean ground turkey
+ 1 teaspoon salt (divided)
+ 1/2 teaspoon or so cumin
+ 1/2 cup chopped onion
+ 3-4 garlic cloves (finely chopped)
+ 1 1/2-2 15oz cans diced tomatoes with green chilis (do not drain)
+ 1 medium sweet potato (cubed)
+ 3/4 cup water
+ 1/4 teaspoon chili powder
+ 1/4 teaspoon paprika
+ 1 bay leaf
+ Shredded cheese (for garnish)
+ Avocado slices (for garnish)
+ Fresh cilantro (for garnish)
+ Green onion (chopped, for garnish)

+ In a very large skillet over medium heat, brown ground turkey and season with 1/2 teaspoon of salt and cumin
+ Once cooked add onion, garlic, and jalapeno. Cook for 3-5 minutes over medium heat
+ Add diced tomatoes, sweet potato, tomato sauce, water, chili pepper, paprika, remaining 1/2 teaspoon of salt, and bay leaf
+ Cover and simmer over medium-low until potatoes are soft and cooked through, about 20-30 minutes. Stir occasionally and check potatoes periodically to see if they’re done. You don’t want them to get mushy. Add 1/4 cup more water if needed
+ Add kale and stir until wilted. Remove bay leaf
+ Garnish with cheese, avocado slices, cilantro, and green onion

photo 2

photo 3

Spaghetti Carbonara Makeover | Spaghetti Squash + Turkey Bacon

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

Do you love spaghetti pasta carbonara? Next question. Do you love the calories in spaghetti pasta carbonara? Yeah, didn’t think so.

Well my dears, this recipe is going to fill your heart, soul, and tummy with glee because you get the savory, hearty, warming flavors of traditional spaghetti carbonara without the calories and carbs that make you feel bloated beyond belief.

I replaced the spaghetti pasta with spaghetti squash and used peppered turkey bacon from Whole Foods instead of pork bacon. These two simple replacements majorly lightens up a usually-rich and heavy dish. Both me and my significant other fell head over heels after the first bite and agreed that this is definitely a “make-again-er”.

So my friends, if you’re craving comfort food that is healthy, easy, and delicious, try this out.

Also, if you or someone you cook for has never tried spaghetti squash before, this is a fantastic recipe to start with! You/they will be hooked.

{PS} Great for leftovers… just ask Trey 😉


I enjoyed the leftovers for lunch accompanied by a refreshing, homemade green juice using purple kale, banana, pineapple, juice from an orange, juice from a couple limes plus lime zest.

Green Juice

Thank you, Faith Durand for the recipe. Original can be found here.

Spaghetti Carbonara Makeover | Spaghetti Squash + Turkey Bacon

By Lindsey
Published: May 8, 2014

    Do you love spaghetti pasta carbonara? Next question. Do you love the calories in spaghetti pasta carbonara? Yeah, didn’t think …



    1. Preheat oven to 350°. Cut spaghetti squash in half lengthwise using a good, sharp chef’s knife. Scrape out seeds and flesh. Place squash in a 9×13 baking dish/pan. Place cut side down for softer squash strings, cut side up for crunchier squash strings. I prefer the latter. Roast for 45 minutes.
    2. In a cast iron skillet cook turkey bacon over medium heat until desired crispiness. Remove from pan, pat to remove excess oil, place on chopping board and dice. Add a little oil to skillet if needed (turkey bacon is not as fattening as traditional pork bacon, so it doesn’t let off as much grease). Place diced bacon and onion in skillet and cook 5-6 minutes or until onions are soft. Remove from heat.
    3. In a large bowl, whisk the eggs first, then whisk in the ricotta. Fold in bacon and onion mixture, add 1 cup of the parm, and salt and pepper.
    4. Once the squash is cooked and easily pierced with a fork, remove from oven and set heat to 375°. Let squash cool for a bit. Wipe baking dish/pan dry and lightly grease with oil or cooking spray. I used coconut oil.
    5. Shred spaghetti squash halves using a fork. Shred really well, ensuring you get as much squash out of it as possible! Place shredded strings into egg/turkey bacon mixture and mix well until all stringy bits are coated.
    6. Spread mixture into baking dish/pan, sprinkle with remaining parm and bake for 45 minutes or until golden brown on top.

      WordPress Recipe Plugin by ReciPress